Sevia Upma Recipe

Ever tire of the Suji Upma? Try this wonderful twist for a change. Vermicelli is known by a host of other names – Sevia, Seviya, Semiya, Sevai. Upma is a great breakfast or snack idea and goes great with C-Chutney or Tomato Chutney or just plain old pickle!
Sevia Upma
Recipe Ingredients

  • Vermicelli/Sevia – 1 cup
  • Oil – 2 tbsp
  • Mustard Seeds – 1/2 tsp
  • Channa Daal – 1 tsp
  • Raw Peanuts – 2 tbsp
  • Urad Daal – 1 tsp
  • Cashews – 1 tbsp
  • Asafoetida – pinch
  • Turmeric Powder – 1/4 tsp
  • Curry Leaves – few
  • Onion – 1 small, finely chopped
  • Green Chillies – to taste, finely chopped
  • Ginger – 1 tsp, grated
  • Carrots & Peas – 1/2 cup
  • Salt – to taste
  • Water – 1.5 cups
  • Cilantro/Coriander Leaves – for garnish
Recipe Method

  1. Heat 1 tsp of the Oil in a pan on medium heat.
  2. Once the Oil is hot, roast the Vermicelli till it turns light golden.
  3. Stir continuously.
  4. Once done, remove to another pan to stop the cooking process. Keep aside.
  5. In the same pan, add the remaining Oil and heat on medium heat.
  6. Once hot, add in Mustard Seeds and allow them to pop.
  7. Add in Channa Daal and Peanuts and cook for 30 seconds.
  8. Add in the Urad Daal and the Broken Cashew.
  9. Cook till they turn to a light golden color.
  10. Add in the Turmeric Powder & Asafoetida. Mix well.
  11. Add in the Curry Leaves and allow them to cook for 15 seconds.
  12. Add in the Onions, Carrots & Peas, Green Chillies and Ginger.
  13. Cook till the Onions turn translucent.
  14. Add in Salt and Water.
  15. Cover the pan and allow the Water to come to a boil.
  16. Once it is boiling, open cover and add in the roasted Sevia.
  17. Give it a really good mix, lower heat, cover and cook for 6 minutes.
  18. Stir inbetween once.
  19. After 6 minutes, turn the flame off and allow it to sit covered for another 5 minutes.
  20. Open, fluff gently, garnish with Cilantro and serve hot.

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